Spiced Vegan Black Bean and Quinoa Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty vegan chili with black beans, quinoa, and warming spices simmered to a thick, flavorful stew perfect for cozy dinners. This american-inspired vegan (vegan) ready in about 50 minutes pairs extra virgin olive oil, large, diced yellow onion, large, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 large diced red bell pepper, and 2 diced carrots. Sauté for 6-7 minutes until vegetables soften.
  2. Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup rinsed quinoa, 2 (15 oz) cans drained black beans, 1 (28 oz) can diced tomatoes, and 3 cups vegetable broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until quinoa is cooked and chili thickens.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Spiced Vegan Black Bean and Quinoa Chili take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Vegan Black Bean and Quinoa Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Spiced Vegan Black Bean and Quinoa Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Vegan Black Bean and Quinoa Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Vegan Black Bean and Quinoa Chili vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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